Perfect Strawberry Preserves

This heirloom recipe yields the tastiest results when you choose small, uniform berries of which at least a quarter are underripe.

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Cal/Serv:
51

Yields:
8

Ingredients

4
c.
small strawberries

1 1/2
tbsp.
cider vinegar (5% acidity)

4
c.
sugar

Directions

Make the preserves: Combine strawberries and vinegar in a large saucepan. Bring the mixture to a boil over high heat, shaking the pan occasionally, for 3 minutes. Add the sugar and bring to a full boil. Continue to boil for 6 minutes, occasionally working the pan in a circular motion. Remove from heat, cover, and allow to stand overnight.

Process the jam: Sterilize eight 1/2-pint jars and keep hot. Bring the strawberry mixture to a boil over high heat and ladle into the hot jars, leaving 1/4 inch of headspace. Securely cap each jar and process using the boiling-water canning method for 10 minutes. Store in a cool, dark pantry for up to 1 year.

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